Ingredients

The following ingredients have 4 Servings
  • 3 lb potatoes (scrubbed {about 9 small potatoes or 5-6 large potatoes})
  • 2/3 cup cold water
  • 2 TBSP butter (divided)
  • 1 1/2 tsp salt
  • 1/4 cup 2% milk (plus more as needed)
  • 1/2 tsp black pepper
  • 3/4 cup plain Greek yogurt (or more as needed)
  • parsley (chives, any other herbs)

Instruction

  • Chop the potatoes, but leave the peel on {this is where all the nutrients are!}
  • While you are chopping, put the chopped potatoes into a bowl of cold water. Once all the potatoes are chopped & in the bowl of cold water, drain the bowl and refill with cold water. Do this twice. {This helps wash off some of the starch on your potatoes that could potentially make them turn into gummy mashed potatoes, ew}
  • Spray a slow-cooker lightly with non-stick spray.
  • After rinsing the chopped potatoes a few times, drain them and put all the potatoes into the slow-cooker. Pour water into the slow-cooker and top with 1 TBSP butter cut into pieces. Sprinkle with salt. Cover and cook on High for 4 hours, stirring after 2 hours of cooking.
  • When the potatoes are fork tender {meaning a fork easily goes through the potatoes without any resistance}, it's time to mash. Turn the slow-cooker to Low, and stir in 2 tablespoons of milk and pepper.
  • Using a fork or potato masher, mash the potatoes to your desired consistency. {I don't recommend mixing them with a hand mixer or stand mixer because it can make them really gummy, and I like some texture}. Add more milk if needed.
  • Stir in yogurt & remaining tablespoon of butter and taste to see if you need anymore salt or pepper.
  • If you have a Warm setting, turn your slow-cooker to Warm until you are ready to serve the potatoes. If you keep it on Low, make sure you stir occasionally.